Maple-Sweetened Banana Muffins
These whole wheat, maple-sweetened banana muffins are the best! So fluffy and moist, I bet no one can guess they're healthy muffins. Easy to make, too.
Updated by Kathryne Taylor on August 30, 2024
Meet the banana muffins of my dreams. They’re fluffy, whole grain, naturally sweetened, totally delicious banana muffins. They’re also about as healthy as muffins can be. The recipe calls for basic ingredients and you can mix them all together in one bowl. Too much to be true? Nope.
These muffins are a derivative of my super popular banana bread and pumpkin muffin recipes. If you love these, you certainly don’t miss the blueberry muffins in my cookbook.
Muffins aside, can I tell you what else is exciting? I got a new camera! Can you tell? Bueller? Bueller? Well, that’s ok. I can, and I’m thrilled about it. I bought my old camera during my last year of college and it was the best investment I ever made. Eight years and 88,000 (that’s eighty-eight thousand) photographs later, it was time to upgrade.
My new camera and I are still getting acquainted. I haven’t found the best settings or figured out all the fancy-pants features just yet (anyone want video?). We’ll get there. Photographing these banana muffins was a learning experience. A very tasty learning experience.
The Best Banana Muffins
Here are a few reasons to love this banana muffin recipe (which happens to be more nutritionally redeeming than most):
- These muffins are easy to make with basic ingredients. Only one bowl required!
- They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
- They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.
- A touch of cinnamon offers some warming spice flavor. These muffins will make your house smell amazing!
- These muffins freeze well, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it.
Please let me know how your muffins turn out in the comments! I love hearing from you, and hope these banana muffins are your new favorite.
Craving more wholesome banana treats? Don’t miss my banana oat pancakes, vegan banana scones, healthy banana bread and banana cake with cream cheese frosting.
Watch How to Make Banana Muffins
Maple-Sweetened Banana Muffins
These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they’re healthy muffins. They’re easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 12 muffins.
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup packed mashed ripe bananas (about 3 bananas)
- ¼ cup milk of choice or water (I used almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- ⅓ cup old-fashioned oats (optional), plus more for sprinkling on top
- 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
Instructions
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Notes
Recipe adapted from my healthy pumpkin muffins.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (although, I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
**Change it up: You could really go crazy with add-ins here. Fold in up to ¾ cup chocolate chips, chopped dried cranberries or crystallized ginger and/or chopped nuts like pecans or walnuts. With add-ins, your muffins might require the full 25 minutes in the oven. Another idea? You could top your muffins with my maple glaze from my pumpkin scones recipe to make them more decadent.
Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter. They would also be fantastic with homemade pecan butter or coconut butter.
Make it egg free: Substitute flax eggs for the regular eggs.
Make it vegan: Substitute flax eggs for regular eggs, use dairy-free milk like almond milk and use maple syrup instead of honey.
Make it gluten free: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour.
Make it nut free: Use a nut-free milk.
Make it oat free: Simply omit the oats.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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Just made these with chocolate chips and they were incredible. Love it!
These are so tasty! Super easy and really moist and delicious!!
This recipe was pretty tasty very moist. The muffins came out darker then I expected but the flavor was present. I used honey and coconut flour. I only had two bananas but still had plenty of “batter”
Can I use regular AP flour?
Hey Nick! Yes, you can.
LOVED this recipe! We used regular vegetable oil and honey and results came out super delicious and moist. Thanks so much for sharing :) Can’t wait until our next batch of bananas become super ripe so we can make this again.
These are delicious!! My favorite muffin recipe so far. So moist! Would it work if I make the batter a night before and bake it the next morning?
Hi Ruby! Glad to hear it! I’m afraid this recipe may not be a good candidate for making the batter the night before. Since it’s leavened with baking soda, the baking soda might be out of bubble-making abilities by then. You could at least whisk together the dry ingredients beforehand.
I made these today and my kids love them! Healthy and delicious! Win win
I love it! Thanks for your review, Jess.
I tried making these and they were soo delicious!!! Light and moist, definitely will make again :)
I do have a question and would like to ask if your oven setting was fan-forced? I’m trying to figure out why my muffins didn’t have that nice golden brown top (like in your pictures!). I tried leaving them in the oven for an extra 10 minutes – but didn’t dare extend any longer for fear of making them dry.
Taste wise this recipe is perfect, but would like to get that gorgeous golden muffin top for the gram ;)
Hey Serene! No, I don’t use a fan-forced oven. Perhaps your oven runs a little cool?
Great muffins! I substituted greek yogurt for oil, 1/4 cup maple syrup and 1/4 cup brown sugar, 1 cup flour, 1/2 cup coconut flour, 1/4 cup whole wheat flour (needed to use extra flours). They tasted great. The whole family likes them.
Wonderful healthy muffins. Used the exact recipe (coconut oil) and the results were as described! Ended up with 12 big muffins and 7 mini ones. Delicious!
I made this recipe and split the flour using additional oats ground to flour consistency. They came out very good. I have made them 3 times now and definitely like using the maple syrup over the honey. I think the coconut oil and maple syrup really adds to the flavor. Also added walnuts. The real test is my husband liked them and actually asked me to make them again!
wickedly good, i changed just one thing, 1/2 dark molasses, and 1/2 of the maple syrup.
I’m happy to hear that. I’m glad your changes worked well.
Fluffy, moist and delicious! We used maple syrup, olive oil, whole wheat flour, and added chopped walnuts with granulated sugar on top. 25 minutes in the oven. Just the right amount of sweetness and perfect texture. It’s a keeper.
I’ve made this muffins dozens of times and my family loves them! Today we switched it up and put them in the waffle iron. So delicious!!
I only seem to have mini muffin molds in the house right now.. do you think I should change the bake time?
Hey Kelly! The mini molds will work, but since you’re reducing the size of each muffin, yes—the muffins will finish baking much sooner. Keep an eye on them and remove them from the oven when they reach the visual cues provided.
Great recipe , thanks
You’re welcome, Diane!
I always make these, they are amazing, though this time I only have oats I can blend into flour and self raising flour, how would I go about that ?
Thankyou for your delicious recipes!!
Hi Sonja! I have been testing oat flour in my banana bread. It seems to work well there, so it may be an option here. I just haven’t tried it yet. :) It’s just delicate when warm. That may work here too. As for self raising flour, I don’t typically recommend it as the leavener can vary based on brand. Some readers have tried it before, with varying levels of success. Sorry to not be more helpful!
I always have these on my counter/in my freezer! Favorite muffin recipe!
Just made this today! It’s my new favorite recipe :) I replaced the flour with blanched almond flour and it’s good – it’s not wet. I baked it for 25 minutes though.
Wow, best banana muffins ever!! So good!!
Hi, thanks so much for this recipe…..this is a 5+-Star for sure. I added walnuts with chopped dates and used flavourful well browned bananas (freeze old ones for recipes like this). As you indicated these are extremely fluffy muffins. This is for sure the best banana muffin I’ve ever had. Second recipe using coconut oil and the difference in baking is amazing (pie dough comes out beautifully), as it so enhances the texture and flavour. See you are a vegetarian too so will be checking out your other recipes (looking for bean type dishes). Thx. again.
Wow these were amazing! I don’t think I have ever left a review on a recipe before but these are superb! Came out very moist. Made a double batch as 3 bananas was way over a cup for the ripe bananas I used. 3.5 bananas gave me 2 cups. I used 3/4 honey and 1/4 maple syrup of the amount called for to sweeten. Also used applesauce for about 2/3 of the amount called for of oil, and a little coconut oil. Made 1 dozen with walnut, 1 dozen with chocolate. In love with these muffins. Thank you.
I was originally planning to make your Healthy Banana Bread, but then realized we didn’t have a loaf pan. I made these today, and they were great straight out of the oven, as well as easy to make! They were moist, fluffy, and sweet, but not too sweet.
The recipe actually made too much batter for my small muffin tin, so I put some in a ramekin and baked it a bit longer.
Substitutions:
Grapeseed oil for the coconut oil
Honey instead of Maple syrup
Gluten free 1 to 1 flour blend
I added chocolate chips to some muffins and blueberries (tossed in flour) to the rest.
Thanks for a great recipe, my family, including my normally picky little brother loved them too!
Hi,
I am planning on making these muffins this week.
Can you please give me the flour and oats measurements in grams please as in Australia our 1 cup equal to 150g and I know it is too much.
Thank you.
Best banana muffin recipe I’ve tried and tested having each ingredient on hand and followed to the letter with the best results. So moist and delicious.Thank you!
I made them without the Cinnamon and used almond milk and olive oil. I also added chopped up apple pieces and Dried cranberries They came out perfect.
Soooo good! I added some hemp hearts. My picky kid helped make them and he loves them!
These were amazing! Just fluffy and moist enough with just the perfect amount of sweetness from the bananas and honey (i didn’t have maple syrup). Added walnuts too for the crunch. Great for an afternoon snack together with some hot tea!!! Thanks so much for the recipe :)
These came out so good! I added nestlé toll house morsels. Perfectly sweet and cozy. Perfect with a cup of coffee in the morning.
Any recipe that begins and ends in 1 bowl always grabs my attention. Thank you for a very good recipe, but I did some changes based on what was in the pantry. I used 1 cup almond flour and 3/4 white flour; 1/4 cup chocolate honey and 1/4 cup pure maple syrup for the required 1/2 cup; because of cholesterol I reduced the 2 eggs, to 1 egg plus an egg substitute; and unsweetened almond milk was my preference. The addition of walnuts and a few semi-sweet chocolate chunks are always a welcome flavoring to banana muffins. We enjoy muffin-tops because they are easy to put in the toaster. So this recipe did make 12, which were baked on parchment paper for 13 minutes at 325 degrees. My batter was a bit runny so I added a couple Tbsp of extra oats, but that didn’t seem to help. Do you think I should have upped the flour requirement, since I didn’t use whole wheat flour?
Hi CC! I’m glad they turned out well with your modifications. I’ve been experimenting with almond flour in this recipe, and yes, I think you needed more regular flour here.
I literally buy extra bananas every time I go to the store to make this recipe. Ran out of regular flour and processed some rolled oats to see how that would go. Oats could have been finer so the muffins came out really soft and a little grainy but flavor is still so good!
it was amazing . Thank you so much for the recipe
Can I use spelt flour?
You can! Same amount.
Yum! These were a fantastic way to use my very ripe bananas. I couldn’t get any whole wheat flour at the shops so I used plain flour instead. Definitely a few favourite! Thanks Kate ☺️
I made these muffins to save bunch of ripe bananas and to have something different and sweet during lockdown. I just layered the mix on a backing pan and cut squares when ready. They turned out delicious. Nice of you to provide options for replacements. Thanks!
Wow! Seriously impressed with this recipe… we are in lockdown in South Africa and had to improvise on ingredients.
Used normal white baking flour, golden syrup, sunflower oil and only used two bananas (all I had). Added mix seeds and oats and topped with pumpkin seeds.
They literally came out of the oven and I’ve almost polished them all…. will have to go to the shop to get more ingredients. Will make this recipe over and over again. Love the cinnamon flavour!
Absolute favorite recipe! made these at least 5 times and they’re amazing!
Been looking for healthier muffin recipes and came across this one. I used agave nectar, skimmed milk, plain flour (using 25% more as required) and a touch of baking powder as well as soda, replaced oats for choc chips and it made 16 amazing muffins! Really pleased with them, super easy and tastes delicious.
I made this recipe twice already! My family absolutely loves them. I’d prefer the coconut oil too, and I added another banana for a stronger banana flavor. I also add a tsp of brown sugar— sue me! So making them again, thanks for this ☺️
I am making these for a second time right now. I’ve made the banana bread many times. They were a hit and I shared the recipe with a friend. I always wonder if other people will like them because they’re not as sweet as typical bakery items (and that’s what I love about this recipe) but I’ve yet to hear someone dislike them.
Thank you for sharing, Danielle!
I have tried so many sugar free, healthy banana muffin recipes and this one is by far the best we’ve had! Thanks so much for sharing this! My 1yr old daughter and I will be enjoying these for breakfast all week!!
Can I use AP flour instead of whole wheat? If so would it be the same amount?
Hi Anna! Yes, you can. Same amount. :)
DELICIOUS. They are the sweeter side, but so good! I didn’t use oats or chocolate chips because I didn’t have any, but I think I will try them next time!
Honestly, I made these muffins half asleep in the morning and rushing with three kids running around my legs…
The BEST, EASIEST, recipe to follow, fool proof instructions. I didn’t need to modify or change. Thank you for making our morning YUMMY!!!!
Great recipe! I did find it a bit on the dry side…what would you suggest I add to make it more moist?
Thanks! :)
Roxy
Hi Roxy, sorry to hear it! The muffins should not be dry. How did you measure your flour and what kind did you use? I always stir the flour, spoon it into cups and level off the top with a knife. If you scoop it into the cups instead, you could end up with significantly more flour, which could produce dry muffins. It’s also important to use fully ripe bananas and to measure exactly 1 cup of them—otherwise you could alter the moisture balance.
Oh my goodness! These are SO good! And super easy to make. I don’t even like banana bread, but I’m in Los Angeles, and have a lot of over ripe bananas. I didn’t have extra virgin olive oil, so I used olive oil and I couldn’t tell the difference. I used honey and almond milk, and increased the amount of oats. I added mini chocolate chips and ~ 1 1/2 TBSP chia seeds. I’ve NEVER written a review for a recipe, but this one was SO good that I felt it necessary. Thank you Kate! Five stars!
I made these muffins with my five year old daughter and they were such a hit! My husband and almost one year old gobbled them up. Great recipe. We’re making them again tomorrow!
That’s great! I’m glad your kids and husband loved the, Roxanne. I appreciate you taking the time to review.
I only used 1/3 cup of honey and added blueberries, and these are wonderful! My family loves them. They make a quick easy breakfast, especially if you put some almond butter on them.
Great to hear! I’m happy they are a hit with your family.
Hi – can I use plain flour instead as I can’t find any whole wheat?
Hi Amelia! Yes, that will work well.
I rarely bake and had some ripe bananas. I came across your recipe and they turned out amazing and delicious!!
I’m happy to hear that, Elizabeth! Thank you so much for sharing your feedback.
Hi Kate!
These were delicious! However, I did find that I had quite a bit of leftover batter. Does it matter that I am using Australian measurements? I’ve just learned that american cups are actually a different weight to australian cups/teaspoons etc.
Hi Michaela! That could very well be the case. I’m happy it still turned out well for you, even with varying measurements.